How To make Veal Chops Italienne
4 (1-inch thick) veal chops
(approximately 2 lb) lg Clove garlic, peeled -and crushed 1 T Vegetable oil
Salt and pepper to taste 8 oz Can tomato sauce
1 t Dried oregano leaves
1/2 t Sugar
1 t Chopped, freeze-dried chives
2 T Red wine
1/4 c Grated Parmesan cheese
1. In a heat-resistant, non-metallic 10-inch skillet, place 2 tablespoons
vegetable oil. Add crushed garlic. 2. Heat oil on top of a conventional surface unit. Sear veal chops in hot oil until brown on both sides. Season veal chops to taste with salt and pepper. Set aside. 3. In a medium-size bowl, combine tomato sauce, oregano, sugar, chives and 2 tablespoons red wine. Blend thoroughly. 4. Pour sauce over veal chops. Heat, uncovered, in Microwave Oven 6 minutes. 5. Sprinkle top of chops with 1/4 cup Parmesan cheese and heat an additional 1 minute.
How To make Veal Chops Italienne's Videos
Pan Fried Veal Chops with White Wine Sauce
Pan-fried veal chops with white wine sauce are an amazing restaurant quality recipe that can be made from the comforts of your home and without the chef experience.
Ingredients:
3 TBS olive oil
1 TBS minced fresh Rosemary
½ TBS fresh thyme leaves
3 TBS garlic paste (or 2 cloves garlic, minced)
2 veal rib chops (weighing approximately ¾ pound each)
Salt & pepper
3 TBS dry white wine
3 TBS chicken stock
1 teaspoon fresh lemon juice
1 TBS butter
Get the full recipe at Veal.org:
#beeffarmersandranchers #discoverveal #veal #recipes
Veal Scallopini – Crispy Breaded Veal Cutlets Recipe | Cooking with Maria
Learn how to make veal scallopini. These are crispy breaded veal cutlets that are my go-to comfort food and are perfect for the holidays!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Makes: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
►4 veal cutlets
►2 tsp salt divided (1/2 tsp for veal, 1/2 tsp for flour mixture, 1/2 tsp for egg mixture & 1/2 tsp breadcrumb mixture)
►1 tsp black pepper divided (1/4 tsp for veal, 1/4 tsp for flour mixture, 1/4 tsp for egg mixture & 1/4 tsp breadcrumb mixture)
►3/4 cup all-purpose flour
►3/4 cup breadcrumbs
►1/2 tsp garlic powder
►1/2 tsp onion powder
►1/2 tsp Italian seasoning
►1 Tbsp chopped parsley
►2 large eggs
►2 Tbsp whole milk
►1/4 cup extra virgin olive oil
Instructions:
►Place veal cutlets in plastic wrap and pound until thin.
►Salt and pepper the veal.
►Prepare 3 large shallow plates.
►In the first plate, mix flour with 1/2 tsp salt and 1/4 tsp pepper.
►In the second plate, beat the eggs with milk along with 1/2 tsp salt and 1/4 tsp pepper.
►In the third plate, mix breadcrumbs, Italian seasoning, onion powder, garlic powder, parsley, 1/2 tsp salt and 1/4 tsp pepper.
►Dip seasoned veal into flour mixture and shake off excess flour.
►Then, dip floured veal in the egg mixture and shake off excess egg wash.
►Finally, dip veal in the breadcrumb mixture. Press veal into the breadcrumbs to ensure they stick.
► Add oil to a medium-sized frying pan and heat it over medium-high heat. Once the oil is hot, add 2 pieces of veal to the pan, placing them in one at a time.
►Fry each side of the cutlet for about 5 minutes for a total cook time of about 10 minutes.
►Drain on paper towels.
►Repeat with the other 2 cutlets.
Tips:
►Ensure veal cutlets are in a single layer on the pan to prevent overcrowding
Side dish that would go perfectly with these veal scallopini:
Roasted Brussels Sprouts:
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Make Tender Veal Chops with Jacques Pepin | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a family meal featuring potato pancakes stuffed with mushrooms and garlic, veal chops with corn and red pepper salad, and kid-friendly chocolate cups with fruit and nuts for dessert.
In This Episode:
00:00
1:00 How to make potato pancakes stuffed with mushrooms and garlic
4:36 Chocolate cups with fruit and nuts
12:48 How to make veal chops
18:08 corn and red pepper salad
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 13, 1991. Veal chops
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
2725 Veal Cutlet Milanese
Veal Chops With Fontina and Bresaola | Lobel's Valentines Day
Delicious Lobel's of new York Veal Chop stuffed with Fontina Cheese and Bresaola, then breaded and pan fried to perfection. You are going to love this recipe! Get FREE SHIPPING on your next order from Lobel's , enter the PromoCode LOVEBMS at checkout !
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Hope you give this a try.
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VEAL MILANESE: BREADED VEAL CUTLET - Original Italian recipe
Veal Milanese is a masterpiece of Italian cuisine in particular of the city of Milan and Lombardy region. An absolute dish loved by young and old: a succulent steak with a crunchy golden breading with a side of crispy potatoes. A dish that, thanks to Italian Michelin-starred Chef Claudio Sadler suggestions, you'll be able to prepare at home as a great Chef!
00:00 - WHAT'S COOKING?
00:27 - INGREDIENTS
00:39 - MEAT PREPARATION
06:42 - POTATOES PREPARATION
08:44 - COOKING
12:14 - PLATING
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DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS!
★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Veal loin 1 kg
Clarified butter 300 g
Grated bread 300 g
Eggs 4
Salt to taste
Maldon salt to taste
TO COOK POTATOES
Potatoes (La Ratte) 500 g
Clarified butter 100 g
Rosemary 1 spring
Garlic 1 clove
Salt to taste
Black pepper to taste
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